Zucchini with Lemon and Thyme


This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.


  • 1 ½ pounds zucchini (about 3 medium)

  • 2 teaspoons plus 2 more teaspoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon fresh thyme, leaves


  1. Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.

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